Ingredients

The following ingredients have 6 Servings
  • 3 tbsp butter (divided)
  • 3 eggs
  • 2 cloves garlic (minced)
  • 30 frozen shrimp (thawed, peeled and deveined)
  • 1 ½ cups canned peas and carrots
  • Salt and pepper (to taste)
  • 5 cups cooked white rice (must be cold)
  • ¼ cup soy sauce
  • 1 ½ tbsp rice vinegar
  • 3 green onions (chopped)

Instruction

  • Melt 1 tbsp butter on a non-stick skillet over medium heat.
  • Beat eggs in a bowl and cook in a buttered skillet until soft-set. Approx. 2-3 minutes. Set aside.
  • Melt remaining butter in a large skillet, over medium heat.
  • Add garlic and shrimp. As shrimp starts to turn pink, add peas and carrots. Season with salt and pepper.
  • Once shrimp is cooked through, set aside shrimp mixture on a separate plate.
  • Add cooked rice to the same skillet where shrimp was cooked. Pour soy sauce and rice vinegar over the top.
  • Toss rice until it is evenly coated with soy sauce and rice vinegar. Cook for about 3-4 minutes.
  • Add scrambled eggs and shrimp mixture. Toss together gently for about 2-3 minutes. Remove from heat.
  • Top off with chopped green onions